RECIPE for Greek Muffin Cups (breakfast or snack); can reheat and go!
Jan 11, 2024 | Recipies
- 1/4 cup Ken’s Simply Vinaigrette Greek
- 2 cups Baby spinach
- 1 Red pepper, finely chopped
- 1 cup Grape tomatoes, quartered
- 1/2 cup Crumbled feta
- 1/4 cup Red onion, finely chopped
- 1/4 cup Kalamata olives, chopped
- 6 Eggs, beaten
- 3/4 cup Milk
- 1/2 tsp salt and freshly ground pepper
- Heat vinaigrette in a large non-stick skillet set over medium heat. Add spinach and red pepper. Cook, stirring, for 5 minutes or until spinach is wilted and pepper is softened. Cool.
- Preheat oven to 375°F. Grease a 12-cup muffin tin with non-stick cooking spray. Stir tomatoes, feta, red onion and olives with spinach mixture. Divide evenly among muffin cups.
- Beat eggs with milk, salt and pepper. Slowly pour over filling, allowing egg mixture to flow into all the nooks and crannies; fill just below the top of the muffin cup.
- Bake for 20 minutes or until just set in the center. Let stand for 5 minutes. Run a thin knife around the outside of each egg cup. Carefully use a small spatula to remove egg cup from pan. Serve warm or cool completely and store covered, in the refrigerator, for up to 3 days.
- Tip: Make the frittata cups in advance and rewarm in the microwave or toaster oven for a quick breakfast, afternoon snack or post workout bite.
